Dairy-Free Persian Noodle Soup (Ash Reshteh)

Ingredients

• about 225 g Reshteh (Persian noodles)
• 1 cup Kidney beans
• 1 cup Chickpeas
• 0.5 cup Green lentils
• about 142 g Spinach
• 0.5 cup Parsley
• 0.5 cup Cilantro
• 0.25 cup Mint
• 1 large Onion
• 3 cloves Garlic
• 1 tsp Turmeric
• 2 tbsp Dried mint
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak kidney beans, chickpeas, and lentils overnight. Drain and rinse.
2. 2Chop onion and garlic. Sauté in olive oil until golden.
3. 3Add turmeric, salt, and pepper. Stir in beans, lentils, and water to cover. Simmer for 1 hour.
4. 4Add chopped spinach, parsley, cilantro, and fresh mint. Cook for 15 minutes.
5. 5Add reshteh noodles and cook until tender. Adjust seasoning.
6. 6Garnish with fried onion and dried mint.

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